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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Start off breakfast or brunch with these beauties. Corn flour gives a more delicate corn flavor but cornmeal is easily substituted for these fluffy moist pancakes. Add some blueberries or kernel corn to the batter to vary the recipe. Read more . Of course these can be prepared as waffles also,. Serve with butter, syrup, fruit etc. Ingredients:
1 1/3 cups flour |
2/3 cup corn flour or stone ground cornmeal or regular cornmeal |
2 tbs sugar or splenda for baking if desired |
1 tbs baking powder |
1/4 tsp salt |
2 large eggs |
1 1/2 cups milk- i use skim or enough for batter consistency |
1/4 cup oil |
1 tsp vanilla |
Directions:
1. Combine all the dry ingredients together
2. Combine all wet ingredients together
3. Whisk both together just to blend and make a smooth pour-able batter
4. Heat up a griddle or pan to medium high heat.
5. Use a 2 oz ladle or about 1/4 cup for each pancake
6. Cook pancakes till bubbly and flip to other side to finish cooking
7. Serve as desired
8. Note: for waffle batter- make just a little thicker than for pancakes
9. Note: add some berries or kernel corn or even bacon bits to the batter
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